I decided i wanted chocolate chip cookies tonight. it’s been a hard week. ok who am i kidding? it’s been a hard year. i need chocolate. but i wanted to bump up the nutrition stats of said chocolate chip cookies without compromising the flavor. i’ve done a lot of experimenting when it comes to baking and cooking so ive kind of discovered what works and what doesn’t but that doesn’t mean i don’t still hold my breath every time i make a new “concoction”. my current way of determining if a recipe will turn out is the “batter test”. if the batter tastes good, then odds are the end product is going to turn out well. after that test, my next test is the “edward test”. if i can get edward to eat it, then i really know it came out well. i just can’t tell edward what’s in anything i make anymore. i found that out years ago when i made cookies out of chickpeas. edward ate them all in one night. i then made the mistake of telling him what he had eaten. he didn’t trust me for awhile after that lol
anyway, back to these cookies. these cookies came out great if i do say so myself. they’re more nutrient dense than your standard cookie and more filling as well so you’ll find that you can eat less and feel satisfied. the oats, wheat, and quinoa provide a nice healthy does of whole grains and fiber and the quinoa also provides some protein as does the greek yogurt. bear in mind that the greek yogurt will not provide any intestinal benefits once you cook it but it’s a great stabilizer in baked goods. in fact, if you’re out of eggs, you can use greek yogurt in place of the eggs (1/4 cup for each egg). having said that, these cookies are more of a soft, fluffy cookie due to the yogurt and eggs as opposed to a hard, crispy cookie. if you prefer the latter, you can replace the yogurt with applesauce.
makes 35 cookies
– 2 cups whole wheat flour
– 2 – 2 1/2 cups oats
– 2 tsp cinnamon
– 1/2 cup butter, softened
– 1 tsp vanilla
– 1/2 cup sugar (or 1/2 cup date caramel)
– few tablespoons honey
– 2 eggs
– 1/2 cup sweet potato (cooked and pureed)
– 1/2 cup greek yogurt
– 1 1/2 cups chocolate chips (i used milk chocolate chips but use whatever you prefer)
1) spray a cookie sheet (or two) and preheat oven to 375 degrees F. Set your cookie sheet aside.
2) in a large bowl combine your whole wheat flour, cinnamon, and baking soda. set aside.
3) in another bowl, combine your butter, eggs, vanilla, sugar, honey, sweet potato, and yogurt. mix well.
4) add your wet ingredients to your dry ingredients and mix well. add in your oats, quinoa, and chocolate chips and mix until well combined.
5) scoop out your dough into equal portions onto your cookie sheets. I used a size 40 ice cream scoop which portions out almost 1 oz also equal to 1/8 cup. I was able to get 35 nice sized cookies this way.
6) bake for ~14 minutes or until your cookies start to brown a little.